When you want a soup that’s so incredibly delicious it might just inspire marriage proposals across the dinner table, this Marry Me Chicken Meatball Soup delivers on every level with tender chicken meatballs swimming in a luscious creamy tomato broth that’s absolutely irresistible. Imagine juicy, herb-seasoned chicken meatballs paired with sun-dried tomatoes, garlic, Italian herbs, and a luxurious cream sauce that coats your spoon and warms your soul with every bite. This soup takes all the beloved flavors of the viral Marry Me Chicken dish and transforms them into a comforting bowl that’s perfect for cozy evenings, impressive dinner parties, or any time you want to serve something that tastes like pure love in a bowl. The combination of savory meatballs, tangy sun-dried tomatoes, aromatic herbs, and that dreamy creamy base creates layers of flavor that make this soup absolutely unforgettable. It’s the kind of dish that has people asking for seconds before they’ve finished their first bowl.
Serving Quantity: 6 servings
Cooking Time: 50 minutes (20 minutes prep, 30 minutes cooking)
Nutritional Information per serving:
1. Calories: 465
2. Protein: 32g
3. Carbohydrates: 18g
4. Fat: 30g
5. Fiber: 2g
6. Sugar: 6g
7. Sodium: 985mg
Ingredients You Need:
For the Chicken Meatballs:
1. 1.5 pounds ground chicken
2. 1/2 cup breadcrumbs
3. 1/4 cup grated parmesan cheese
4. 1 large egg
5. 3 garlic cloves, minced
6. 2 tablespoons fresh parsley, chopped
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
For the Soup:
10. 3 tablespoons butter
11. 1 medium onion, diced
12. 4 garlic cloves, minced
13. 1/2 cup sun-dried tomatoes, chopped
14. 1/4 cup sun-dried tomato oil (from the jar)
15. 6 cups chicken broth
16. 1 can (14.5 ounces) diced tomatoes
17. 1.5 cups heavy cream
18. 1/2 cup grated parmesan cheese
19. 2 teaspoons Italian seasoning
20. 1 teaspoon dried basil
21. 1/2 teaspoon red pepper flakes (optional)
22. Salt and pepper to taste
23. 2 cups fresh spinach
24. Fresh basil for garnish
Make the Meatball Mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, parmesan cheese, egg, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Use your hands to mix everything together gently but thoroughly until all ingredients are evenly distributed throughout the chicken. Don’t overmix or the meatballs will be tough and dense. The mixture should be moist and hold together well when squeezed. If it seems too wet, add a tablespoon more breadcrumbs. If too dry, add a splash of milk.
Form the Meatballs
Line a large baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out the chicken mixture and roll it between your palms to form meatballs about 1 inch in diameter. You want them on the smaller side so they cook quickly in the soup and are easy to eat with a spoon. Place each formed meatball on the prepared baking sheet. You should get about 24 to 30 meatballs from this amount of mixture. Slightly wet hands make rolling easier and prevent sticking.
Brown the Meatballs
Heat a large pot or Dutch oven over medium-high heat. Add a tablespoon of the butter and let it melt. Working in batches to avoid overcrowding, add the meatballs to the pot. Brown them for about 2 to 3 minutes per side until they develop a golden crust. They don’t need to be cooked through at this point, just nicely browned on the outside. The browning adds incredible flavor to both the meatballs and the soup base. Transfer the browned meatballs to a plate and set aside.
Sauté the Aromatics
In the same pot with all those flavorful browned bits, add the remaining 2 tablespoons of butter and the sun-dried tomato oil. Once melted and hot, add the diced onion. Cook for about 4 to 5 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the minced garlic and chopped sun-dried tomatoes. Cook for another 1 to 2 minutes until the garlic is fragrant and everything smells incredible. The sun-dried tomatoes add an intense, concentrated tomato flavor that’s essential to this soup.
Build the Soup Base
Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Those bits are pure flavor gold. Add the can of diced tomatoes with all their juice. Stir in the Italian seasoning, dried basil, and red pepper flakes if using. Bring the mixture to a boil over high heat, then reduce to medium-low and let it simmer gently for about 5 minutes to let the flavors start melding together.
Return Meatballs to Soup
Gently add all the browned meatballs back into the simmering soup. Make sure they’re submerged in the liquid. Cover the pot partially with a lid and let everything simmer together for 15 to 20 minutes. During this time, the meatballs will finish cooking through and absorb some of the delicious soup flavors while also releasing their own juices into the broth. Stir occasionally and gently to avoid breaking up the meatballs.
Add Cream and Cheese
Once the meatballs are cooked through and the soup has simmered, reduce the heat to low. Slowly pour in the heavy cream while stirring constantly. The soup will turn a beautiful creamy tomato color. Add the grated parmesan cheese and stir until it melts completely into the soup, creating that luxurious, velvety texture. Don’t let the soup boil after adding the cream or it might curdle. Keep it at a gentle simmer.
Season to Perfection
Taste the soup and adjust the seasoning as needed. You’ll likely need to add salt and pepper to bring out all the flavors. The soup should taste rich, savory, slightly tangy from the tomatoes, and have warmth from the Italian herbs. If it needs more depth, add a bit more parmesan. If you want more tang, add a splash of the sun-dried tomato oil. Get the seasoning just right because this is what makes the soup truly special.
Add Fresh Spinach
Stir in the fresh spinach and let it wilt into the soup for about 2 to 3 minutes. The spinach adds color, nutrition, and a fresh element that balances the richness of the cream. It should wilt down significantly but still retain its bright green color. Don’t add it too early or it will turn dark and lose its appeal.
Check Consistency
The soup should be thick and creamy, coating the back of a spoon nicely. If it seems too thick, thin it with a bit more chicken broth or cream. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken. The meatballs should be tender and the soup should have a luxurious, velvety consistency.
Ladle and Serve
Ladle the hot soup into bowls, making sure each serving gets plenty of meatballs. The soup should be steaming and aromatic. Each bowl should look abundant with meatballs bobbing in that gorgeous creamy tomato broth with flecks of spinach and sun-dried tomatoes throughout.
Garnish Beautifully
Top each bowl with torn fresh basil leaves for a pop of color and fresh herbal aroma. Add an extra sprinkle of grated parmesan cheese over the top. A light drizzle of good quality olive oil or a few more sun-dried tomato pieces makes it look even more impressive. The garnishes add visual appeal and extra layers of flavor.
Helpful Tips for Success:
1. Use ground chicken thigh instead of breast for juicier, more flavorful meatballs that stay moist.
2. Don’t skip browning the meatballs, this step adds incredible depth of flavor to the entire soup.
3. Sun-dried tomatoes packed in oil work best and provide extra flavor, don’t use the dry-packed kind.
4. Make the meatballs ahead and refrigerate or freeze them for quick soup assembly later.
5. The soup tastes even better the next day after the flavors have had time to meld together overnight.
6. Add a splash of white wine after sautéing the aromatics for extra sophistication and depth.
7. For a lighter version, substitute half-and-half for heavy cream, though it won’t be quite as rich.
8. Fresh herbs like basil and parsley at the end brighten all the flavors and add freshness.
9. Serve with crusty bread, garlic bread, or cheesy breadsticks for dipping in the creamy broth.
10. The soup can be made in a slow cooker by forming and browning meatballs, then cooking everything on low for 4 hours.
11. Add cooked pasta like orzo or small shells to make it even more substantial and filling.
12. Store leftovers in the refrigerator for up to 4 days, the soup reheats beautifully on the stovetop.
13. For a dairy-free version, use coconut cream and nutritional yeast instead of heavy cream and parmesan.
14. Add artichoke hearts or roasted red peppers for additional vegetables and Mediterranean flavor.
15. The meatballs can be baked instead of pan-fried at 400 degrees for 15 minutes if you prefer.
